Healthy Easy Lemon Garlic Shrimp

# What you'll need:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined

→ Vegetables

02 - 1 pound asparagus, ends trimmed, cut into 2-inch pieces

→ Aromatics & Fresh

03 - 3 cloves garlic, minced

04 - 2 tablespoons fresh parsley, chopped

05 - 1 lemon, zest and juice

→ Pantry

06 - 2 tablespoons olive oil

07 - ½ teaspoon sea salt

08 - ¼ teaspoon black pepper

09 - ¼ teaspoon crushed red pepper flakes, optional

# Method:

01 - Preheat the oven to 400°F

02 - On a large rimmed baking sheet, toss the shrimp and asparagus with olive oil, garlic, lemon zest, salt, black pepper, and red pepper flakes until evenly coated

03 - Spread everything out in a single layer across the baking sheet

04 - Roast in the preheated oven for 8 to 10 minutes, or until the shrimp are pink and opaque and the asparagus is just tender

05 - Remove from the oven and immediately drizzle with fresh lemon juice

06 - Sprinkle with chopped parsley and serve immediately

# Expert Advice:

01 -

It's done in under twenty-five minutes, which means you can actually enjoy your evening instead of standing over a stove.
The shrimp stay impossibly tender while the asparagus gets just crispy enough at the edges, all from one pan.
That lemon-garlic combo tastes like you fussed for hours when you really just tossed and roasted.

02 -

Don't let the shrimp sit around waiting to be cooked—they toughen up faster than you'd think, so get them into that oven the moment they're dressed and ready.
The lemon juice absolutely has to go on after roasting, not before, or you'll lose that sharp citrus note that makes this whole dish sing.

03 -

Buy the largest shrimp you can find and afford—they stay juicier and cook more evenly than smaller varieties, and you'll need fewer of them to feel satisfied.
Don't skip the lemon zest going into the pan; it distributes the flavor throughout the oil instead of just sitting on top as an afterthought.